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1
Bring a medium saucepan of water to a boil.
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2
Add all but 1 small garlic clove to the water and blanch for 1 minute; drain.
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3
In a small saucepan, simmer the blanched garlic cloves in the olive oil over moderately low heat until the oil is fragrant, 10 minutes.
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4
Drain, reserving the garlic cloves and oil separately.
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5
Return the garlic to the saucepan.
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6
Add the cream and simmer over moderately low heat for 10 minutes.
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7
Transfer the garlic and cream to a blender and let cool slightly, then puree until smooth.
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8
With the machine on, pour in 1/4 cup plus 2 tablespoons of the garlic oil and blend until slightly thickened and frothy.
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9
Season the garlic cream with salt and white pepper.
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10
Transfer the garlic cream to a bowl; rinse out the blender.
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11
Add the small uncooked garlic clove to the blender along with the grapeseed oil, lime juice and parsley and blend until smooth.
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12
Transfer the parsley vinaigrette to a small bowl and season with salt and white pepper.
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13
Heat a large nonstick skillet over moderate heat.
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14
Add 3 tablespoons of the Parmesan to the skillet in a 4-inch round and cook until golden and bubbling, 3 to 4 minutes.
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15
Using a thin spatula, transfer the Parmesan crisp to a wire rack to cool.
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16
Wipe out the skillet and repeat with the remaining Parmesan to make 3 more crisps.
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17
Bring a large saucepan of salted water to a boil.
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18
Add the rice and cook for 9 minutes, stirring occasionally.
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19
Drain well and return the barely cooked rice to the saucepan.
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20
Add 1/2 cup of the garlic cream and cook over moderate heat, stirring constantly, until absorbed.
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21
Add the remaining garlic cream, 1/2 cup at a time, cooking and stirring until the rice is al dente and a creamy sauce has formed, about 10 minutes total.
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22
If the rice seems very thick, stir in up to 1/2 cup of very hot water.
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23
Season the risotto with salt and white pepper and keep warm.
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24
In a large, heavy skillet, heat 1 tablespoon of the garlic oil.
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25
Add the daikon and cook over high heat until golden and crisp-tender, about 2 minutes.
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26
Transfer to a plate.
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27
Return the skillet to high heat for 1 minute.
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28
Add the remaining 1 tablespoon of garlic oil and heat until nearly smoking.
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29
Add the calamari and cook over high heat until tender and browned in spots, about 2 minutes; season with salt and pepper.
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30
Mound the risotto in the center of 4 plates and top with the daikon and squid.
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31
Drizzle the parsley vinaigrette over the risotto, garnish with the Parmesan crisp and serve.
